BE602: Inventory Management

Certificate Track: Process Improvement

Inventory is one of the Lean manufacturing “wastes" - a necessary evil, some might say. Successfully managing and minimizing inventory involves understanding some basic principles, establishing a rhythm, and applying discipline to day-to-day practices. Inventory is an area where problems are easily visible and measurable and applying continuous improvement principles can result in significant waste reduction.

In this class, students will explore both Lean and traditional inventory management principles and how companies can effectively implement those principles and reduce waste.
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How You Benefit
Upon completion of this course, students will have gained the knowledge to:

  • Create accurate inventory profiles, with a focus on:
    • Item master data and history
    • Measuring inventory accuracy
    • Cycle counting and location counting
    • Prevention vs. correction
  • Reduce transactions, with a focus on:
    • Physical layout
    • Effective BOMs
    • Kanban and Visual Management
    • Replenishment
    • Supplier-managed Kanban

Cost: $649
Discounts may apply, please refer to the registration page for details.

 
Instructor: Teri Danielson
 An insightful and determined leader, Teri Danielson works closely with food and beverage industry clients to design, develop and implement measurable improvements to plant operations and food safety programs. In addition, she works with companies to launch products, develop sensory programs and design custom solutions for a range of manufacturing environments.
 

 

 

Questions  Questions about this program or course?  Contact us.
 

Custom Training  Interested in bringing this program to your organization? Contact us.


Courses can be taken individually or can be applied to a certificate within a three-year limit. Courses completed outside of the three-year limit will need to be retaken to qualify for certificate completion.